kale harvest salad

VEGetarian | GLUTEN FREe | soy free | nut free

sweet & savory
kale harvest salad

Who says salads need to be boring!? Not this girl!

This is not just your average salad, this kale harvest salad is loaded with hearty veggies and fruit that are inspired by autumn and the quickly approaching holidays!

With kale as the base of this recipe, the complimentary ingredients used such as avocado, roasted chickpeas and sweet potato, sweet apple and cranberry, red onion and feta cheese make for the perfect wholesome salad bowl that is great for a large gathering!

THE RECIPE

Yields 8-10 SERVINGS

prep time: 15 minutes // cook time: 40 minutes

total time: 55 minutes

ingredients:

For the Roasted Chickpeas:

1 (15.5 oz can) chickpeas
1/2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

For the Roasted Sweet Potatoes:

1 medium sweet potato (about 3 cups), chopped into pieces roughly 1/4 inch thick
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed rosemary
1/4 teaspoon black pepper
1/4 teaspoon ground sage

For the Salad:

Roughly 8 cups green kale, leaves pulled away from stems and roughly shopped
1/2 cup dried cranberries
1/2 cup feta cheese
1 large apple, chopped (I used a gala apple)
1/3 cup red onion, diced
1/3 cup pumpkin seeds (pepitas – roasted & salted)

For the Dressing:

1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons tahini
1 tablespoon whole grain mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

method:

To Roast the Chickpeas & Sweet Potatoes:

Preheat the oven to 400F/200C degrees and prepare a large, rimmed baking tray with parchment paper.
Separate the chickpeas and the chopped sweet potatoes into two separate, medium-sized bowls.
Add olive oil, salt, pepper and paprika to the chickpeas and toss until completely coated with the seasonings. Spread the chickpeas onto 1/2 of the baking tray.
Add olive oil, salt, crushed rosemary, pepper and sage to the bowl with the sweet potato and mix thoroughly. Transfer the sweet potatoes onto the other side of the baking tray.
Place the pan in the oven and roast vegetables, carefully flipping half way through, for 40 minutes or until golden.

To Prepare the Salad:

In a large bowl mix together kale, dried cranberries, feta, chopped apple, red onion and pumpkin seeds.
Once the sweet potato and chickpeas are done roasting, add them to the top of the salad.

For the Dressing:

In a small bowl, whisk together the balsamic vinegar, honey, tahini, whole grain mustard, salt, pepper and garlic powder.
Pour over top of the salad and toss together until the dressing is fully dispersed.